Sticky Pumpkin Salad

This Sticky Pumpkin Salad will become a go-to staple on your weekly menu.


500g diced pumpkin
2 cups of spinach leaves
100g baby capsicums thinly sliced
2 carrots grated
200g green beans, halved and thinly sliced
1/2 red onion, thinly sliced
1/2 bunch mint, roughly chopped
Olive Oil
Vermicelli rice noodles (optional)

2 tablespoons honey
1/2 teaspoon finely grated fresh garlic
2 teaspoons grated ginger
2 teaspoons sweet chilli sauce
1 tablespoon fish sauce
2 tablespoons lime juice
Crunchy noodles or fried shallots to serve


Prepare your noodles as per the packet instructions.

Drizzle diced pumpkin with olive oil and season with salt and pepper. Roast in hot oven (200 degrees) for 20 to 25 minutes until golden and cooked through.

Combine sauce ingredients in a bowl and whisk thoroughly. (Warm honey so easy to combine). Season to taste.

Arrange salad ingredients (and noodles if using) on a plate and then divide pumpkin onto salad. Drizzle with sauce. Top with crunchy noodles or friend shallots.

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